1. Place all ingredients into a narrow jug or jar. We suggest a jar so that you can seal it with a lid after.
2. Place a stick blender in the jar (this is key - it won't work in a food processor because it needs the speed of the stick blender to make it emulsify).
3. Whizz together, lifting the wand from the bottom of the jar to incorporate the oil. It will thicken to create a creamy mayonnaise.
Add 1/4 cup more oil (Hemp or Neutral) if desired to create a thicker mayo or a little hot water to give a thinner consistency.
Season with extra Salt and Pepper to taste.
This Speedy Hemp Mayo will keep for up to 2 weeks in a jar in the fridge.
This recipe was inspired by Annabel Langbein’s recipe https://www.langbein.com/recipes/speedy-mayo